Herb-Stuffed Quorn Meatless Fillets with Beet & Bulgur Salad

Great for light summer lunches or as an addition to a bib feast.

Serves 2


230 cals
(Per serving)

20 g of fibre
(Per serving)

Made with Quorn Meatless ChiQin Fillets

Excellent source of protein


  • 1 package of Quorn Meatless Fillets, thawed (Vegan, if preferred)
  • 1 bunch flat-leaf parsley
  • 1 bunch mint
  • 1 clove garlic (peeled and chopped)
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • Salt and pepper
  • 4-6 cooked, peeled beets
  • ½ cup cooked bulgur (or other preferred whole grain like barley or quinoa)
  • 2 cups baby spinach
  • Salt & pepper


  1. Preheat the oven to 400 degrees
  2. Blitz the herb stuffing ingredients in a blender or food processor, season with salt and pepper to taste.
  3. Cut along the Quorn Meatless Fillets lengthwise and fill with the herb stuffing.
  4. Place the Quorn Meatless Fillets and cooked beets on a baking sheet and drizzle with a bit of olive oil. Cook for 10 minutes.
  5. Mix the bulgur and baby spinach in a bowl. Serve on two plates topped with the 1 cutlet and 2-3 beets each.

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